Flo Braker's Petits Fours

• 1 8-inch layer of plain white cake, pound or sponge
• 1/2 cup raspberry jam, warm (optional)
• 4 ounces unsalted butter, diced
• 1 tablespoon vegetable shortening
• 8 ounces white chocolate, finely chopped
• 1/4 cup red-currant jelly, warm
• 1 pint fresh raspberries
• Mint leaves, for garnish

1. Cut cake into 2 half-inch-thick layers.
2. Brush raspberry jam over bottom layer and cover with top layer.
3. (This step is optional; jam can be omitted.)
4. Melt butter, shortening and chocolate in a heatproof bowl that fits snugly over (not touching) a 120-degree water bath.
5. Stir until glaze is smooth and liquid.
6. Place cake on a wire rack over a baking sheet or jellyroll pan.
7. Spoon red-currant jelly into a small paper cone and set nearby.
8. Pour white-chocolate glaze onto center of cake and spread evenly using a metal spatula.
9. Sides of cake need not be glazed.
10. Snip off tip of cone, and pipe thin lines of jelly 1/2-inch apart over the glaze.
11. Lightly pull the tines of a fork across the lines of jelly to create a feathered effect.
12. Set the cake aside at room temperature until the glaze sets, at least 1 hour.
13. Trim the cake's edges with a long, sharp knife.
14. Cut into 1-inch squares.
15. To make squares neat, dip the knife blade into hot water and wipe it with paper towels after each cut.
16. Decorate each petit four with a raspberry and piece of mint leaf.

layer, raspberry, unsalted butter, vegetable shortening, white chocolate, redcurrant jelly, fresh raspberries, mint leaves

Taken from cooking.nytimes.com/recipes/1170 (may not work)